Here’s all you need:
1 can (13.8 oz) refrigerated classic pizza crust (not thin)
3-4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
coarse sea salt
First, strip the leaves off a few stems of rosemary…
And coarsely chop them up. You’ll want the rosemary ready so you can sprinkle it on the bread while it’s hot.
Next, roll out the pizza dough to approximately a 12×15-inch rectangle.
And cut into 12 squares.
Next, heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat.
When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.
Add 3-4 pieces of dough. They should sizzle a little.
Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.
Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches.
Serve while hot, crispy, golden and delicious. This bread is amazing when hot and fresh. It’s lightly crispy on the outside and warm, soft, and chewy on the inside. Seriously heaven.